Baked with dark chocolate morsels, pecans and Reese’s peanut butter morsels, I baked these butterscotch brownies for Speedy’s birthday.
When Sam found bags of Reese’s peanut butter morsels at Rustan’s Supermarket (Shangri-La Plaza) last Sunday, she insisted we buy one. I’m a huge fan of Reese’s chocolate peanut butter candies so it wasn’t hard to convince me.
Sam had a favor to ask though — please don’t bake the morsels until she came back home the following weekend. Sorry, baby, but I wanted to bake something for Daddy’s birthday (that’s today) and when I mentioned the idea of butterscotch brownies with peanut butter and dark chocolate morsels, well, he was smacking his lips like he could already taste it. But don’t worry because I used less than half of the peanut butter morsels.
Because I love nuts in my brownies, I added chopped roasted pecans to the batter. Of course, you’re free to substitute some other nut — walnuts, cashew nuts and, yes, peanuts, should be just as good.
- 1 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup butter at room temperature
- 1 and 1/2 cups dark brown sugar
- 2 whole large eggs
- 1/2 cup peanut butter morsels
- 1/2 cup dark chocolate morsels
- 1/2 cup roasted chopped pecans
- 1 teaspoon vanilla extract
- pinch of orange zest (optional)
Preheat the oven to 350F.
Line a 7" x 11" baking pan with baking paper.
In a bowl, whisk together the flour, baking powder and salt.
In a large mixing bowl, cream the butter and sugar. Add the eggs, orange zest and vanilla extract. Mix until smooth.
Add the flour mixture in three batches, mixing after each addition.
Fold in the nuts, peanut butter morsels and dark chocolate morsels.
Pour into the prepared pan (the batter will be heavy), scraping the sides of the mixing bowl. Smoothen the top for even thickness.
Bake at 350F for 20 to 30 minutes.
Cool in the pan for 10 minutes. Transfer to a wire rack to cool some more.
Cut the butterscotch brownies into two-inch squares.